Citrus Tart

Winter is the perfect time to enjoy all of the sweet, juicy citrus fruits that are in season and just when we need their Vitamin C hit the most! Now is an especially good time to take advantage of blood orange’s very short but sweet season. This tart celebrates them perfectly with its crispy almond meal crust and creamy, tangy citrus curd filling. You won’t be able to stop at one piece! I hope this luscious tart brightens your morning as much as it does mine in this grey & rainy winter weather!

Pastry:

½ cup coconut oil

1 free-range egg

2 tbsps. raw honey

2 cups almond meal

½ cup brown rice flour

Citrus Curd Filling:

¾ cup freshly squeezed lemon, orange and/or blood orange juice (I used 1 orange & 2 lemons - the tanginess of lemon is lovely in this).

¼ cup brown rice flour

4 free range eggs

¼ cup raw honey

Lemon, orange & blood orange, to decorate

For the pastry:

1. Measure out the coconut oil and pop it into the freezer for about 10 minutes to harden. Meanwhile, pre-heat the oven to 180C and lightly grease a large tart tin with coconut oil or line it with baking paper.

2. Place all pastry ingredients into a blender and process until it combines into a dough OR simply stir well in a medium sized mixing bowl.

3. Press the mixture into the tin, covering the base and sides evenly. Prick the base a few times with a fork and then place into the oven for 15 minutes or until beginning to turn golden.

4. Allow to cool while prepare the lemon curd filling.

For the filling:

1. Reduce the oven’s heat to 160C

2. Place all ingredients (except for the decorative citrus) into a blender and process until well combined. The mixture will not be thick at all yet, but will set once it has cooked.

3. Pour the mixture evenly into tart shell and carefully return it to the oven for 30 minutes or until the citrus mixture has set (cover the edges of the pastry with foil if browning too quickly).

4. Remove from the oven and allow to cool in the tin before topping with thinly sliced citrus of choice, to decorate.

Variation:

Use only 1/4 cup lemon juice and replace the rest with 1/2 cup passionfruit pulp for a delicious passionfruit tart. However, do not add the passionfruit to the blender as you would the juice. Simply blend the rice flour, eggs, 1/4 cup lemon juice & honey and then stir in the passionfruit pulp afterwards, before pouring the mixture into the base.